China Wok

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (47F - Cold Holding); cooked chicken (45F - Cold Holding); cooked pork (49F - Cold Holding) in the reach in cooler nearest the front counter. The operator stated the items have been held for approximately 3 hours. The operator placed the items in the walk in cooler. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-02-15: Observed raw beef (50F - Cold Holding); cooked chicken (48F - Cold Holding); cooked pork (49F - Cold Holding) in the reach in cooler nearest the front counter. The operator stated the items have been held for approximately 3 hours. The operator stored the above food products in the soda reach in cooler. **Admin Complaint**

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Observed a container of flour blocking access to the hand sink in the back of the kitchen. **Repeat Violation** - From follow-up inspection 2024-02-15: **Time Extended**

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Observed the door handle of the walk in cooler soiled with an accumulation of food debris. - From follow-up inspection 2024-02-15: **Time Extended**

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed a hole in the ceiling above the walk in cooler. **Repeat Violation** - From follow-up inspection 2024-02-15: **Time Extended**

Basic - - From initial inspection : Basic - Clean linens stored in improper location. Observed clean aprons stored hanging in the employee restroom. **Repeat Violation** - From follow-up inspection 2024-02-15: **Time Extended**

Basic - - From initial inspection : Basic - Food stored on floor. Observed multiple food items stored on the floor in the walk in cooler. - From follow-up inspection 2024-02-15: **Time Extended**

Basic - - From initial inspection : Basic - Interior of the chest freezer in has exposed insulation. **Repeat Violation** - From follow-up inspection 2024-02-15: **Time Extended**

Basic - - From initial inspection : Basic - No waste receptacle installed at handwash sink provided with disposable towels for the hand sink in the back of the kitchen. - From follow-up inspection 2024-02-15: **Time Extended**

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in and walk in cooler door gaskets soiled with a black substance. **Repeat Violation** - From follow-up inspection 2024-02-15: **Time Extended**

Basic - - From initial inspection : Basic - Rear exit not protected with self-closing doors. **Repeat Violation** - From follow-up inspection 2024-02-15: **Time Extended**

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed a wet wiping cloth stored on the food preparation surface of the reach in freezer. - From follow-up inspection 2024-02-15: **Time Extended**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked rice (100F - Hot Holding) in the kitchen. The operator placed the rice in a warmer for reheating. **Corrective Action Taken**

High Priority - Container of medicine improperly stored. Observed a box of medicine stored above foods near the front counter. The operator properly stored the medicine. **Corrected On-Site**

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed an employee touch their bare arms then handle clean equipment on the cook line. Educated the employee on proper handwashing procedures.

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed an employee touch their clothing then handle clean equipment on the cook line. Educated the employee on proper handwashing procedures.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed an employee not sanitizing dishware after washing and rinsing in the three compartment sink.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cooked noodles in the reach in cooler. The operator properly stored the raw shell eggs. **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (47F - Cold Holding); cooked chicken (45F - Cold Holding); cooked pork (49F - Cold Holding) in the reach in cooler nearest the front counter. The operator stated the items have been held for approximately 3 hours. The operator placed the items in the walk in cooler. **Corrective Action Taken** **Warning**

Intermediate - Handwash sink not accessible for employee use at all times. Observed a container of flour blocking access to the hand sink in the back of the kitchen. **Repeat Violation**

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked egg rolls prepared on site not date marked after 24 hours.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed the door handle of the walk in cooler soiled with an accumulation of food debris.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed a hole in the ceiling above the walk in cooler. **Repeat Violation**

Basic - Clean linens stored in improper location. Observed clean aprons stored hanging in the employee restroom. **Repeat Violation**

Basic - Employee eating in a food preparation or other restricted area. Observed an employee drinking from an open container on the cook line.

Basic - Food stored on floor. Observed multiple food items stored on the floor in the walk in cooler.

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed the scoop used for rice stored hanging against a soiled wall in the back of the kitchen.

Basic - Interior of the chest freezer in has exposed insulation. **Repeat Violation**

Basic - No waste receptacle installed at handwash sink provided with disposable towels for the hand sink in the back of the kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in and walk in cooler door gaskets soiled with a black substance. **Repeat Violation**

Basic - Rear exit not protected with self-closing doors. **Repeat Violation**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed a wet wiping cloth stored on the food preparation surface of the reach in freezer.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw pork stored over unwashed mushrooms in the walk in cooler. The operator properly stored the raw pork. **Corrected On-Site**

High Priority - Toxic substance/chemical improperly stored. Observed chemical spray bottles stored hanging from a rack containing canned beverages. The operator properly stored the spray bottles. **Corrected On-Site**

Intermediate - Handwash sink not accessible for employee use at all times. Observed the handwashing sink in the back of the kitchen obstructed by a container of flour. **Repeat Violation**

Intermediate - Handwash sink used for purposes other than handwashing. Observed steel wool stored in both handwashing sink in the kitchen. The operator removed the steel wool. **Corrected On-Site**

Basic - Cardboard used to line food-contact shelves. Observed clean soup containers stored on a shelf with soiled cardboard lining the shelf underneath the steam table.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed the ceiling tile above the steam table in disrepair. **Repeat Violation**

Basic - Clean linens stored in improper location. Observed clean aprons stored hanging in the employee restroom.

Basic - Cooked pork not covered in the walk in cooler.

Basic - Ice buildup in reach-in chest freezer near the three compartment sink.

Basic - Interior of reach in chest freezer has exposed insulation.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed door gaskets at the reach I. Cooler and the walk in cooler doors soiled with a black slime like substance. **Repeat Violation**

Basic - Opened employee beverage container stored in the walk in cooler with food to be served to customers. The operator properly stored the employee beverages. **Corrected On-Site**

Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Observed a soiled apron stored on the glass door reach in cooler door handle. The operator removed the soiled apron. **Corrected On-Site** **Repeat Violation**

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken thawing in standing water in the three compartment sink. The operator placed the chicken in the walk in cooler. **Corrected On-Site** **Repeat Violation**

Basic - Rear exit door not protected with self-closing doors. **Repeat Violation**

Proper Eating, Tasting, Drinking, or Tobacco Use

Hands Clean and Properly Washed

Food in Good Condition, Safe, and Unadulterated

Required Records Available; Shellstock Tags/Labels

Proper Hot and Cold Holding Temperatures

Non-Food Contact Surfaces Clean

Approved Thawing Methods Used

Equipment, Food and Non-Food Contact Surfaces Approved

Lighting Adequate; Required Shields in Place

Food Received at Proper Temperature

Hands Clean and Properly Washed

Food in Good Condition, Safe, and Unadulterated

Required Records Available; Shellstock Tags/Labels

Potentially Hazardous Food Held at Proper Temperature

Equipment Adequate to Maintain Product Temperature

Approved Thawing Methods Used

Lighting Adequate; Required Shields in Place